Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (<i>Bombyx mori</i> L.) Powder

Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (<i>Bombyx mori</i> L.) Powder

The mulberry silkworm (<i>Bombyx mori</i> L.) is a common edible insect in many countries. However, the impact of thermal processing, especially regarding Thai silkworm powder, is poorly known. We, therefore, determined the optimum time for treatment in hot water and subsequent drying te...

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Bibliographic Details
Main Authors: Artorn Anuduang, Yuet Ying Loo, Somchai Jomduang, Seng Joe Lim, Wan Aida Wan Mustapha
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
silkworm
edible insects
thermal processing
antioxidant activities
silkworm powder
Online Access:https://www.mdpi.com/2304-8158/9/7/871

Internet

https://www.mdpi.com/2304-8158/9/7/871

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